The spices, the molasses, a chewy center with that crunchy sugar coating. There’s nothing quite like Chewy Gingersnap Cookies! This festive favorite is easy to make, and never lasts long on the counter. They’re the perfect addition to your cookie gift boxes, holiday potluck, or even earn some brownie… I mean… Gingersnap points in the office.
I wasn’t actually going to work on Christmas day and post a recipe, but the raging food blogger inside of me was not going to let this recipe just slide through the cracks. I made these cookies as part of some holiday treat boxes we gave out to friends and family. After giving them a try, their spot on the blog was solidified. They are, in one word, magnificent.
The first time I made them we were out of baking soda, so I doubled up on baking powder. They came out fluffy and insanely soft. I didn’t get as many of the classic gingersnap crackles on top, but they were so good. So, it’s up to you! Do you like them a little thinner and chewier, or fluffier and soft? Try both methods and let me know what you think!
Ingredients
Don’t want to read through all this nonsense? Want to get straight to the point? Click that big “Jump to Recipe” button at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and full recipe instructions. Read on for tips, tricks, and substitutions.
- Butter – Unsalted. Shortening or margarine can be used instead.
- Sugar – Regular granulated sugar and brown sugar. Light, demerara, dark; it’s up to you!
- Molasses – Any type you can get your hands on.
- Egg – I use a large egg.
- Flour – All-purpose. Cake flour can be used, but not bread flour.
- Leavener – Both baking powder and baking soda. I’ve tested this recipe using only baking powder and it actually worked out very nicely! The cookies ended up fluffier and softer. Fewer cracks, but very delicious. If you’d like them chewier, you’ll need the baking soda.
- Spices – Ginger, cinnamon, cloves, allspice. Other spices you can add to your own preference: cardamom, black pepper, nutmeg.
- Salt – To taste. Leave it out if you use salted butter.
How to make chewy gingersnap cookies
- Butter & sugar: Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat until smooth. Add the egg and molasses, then beat until creamed and well combined, 2-3 minutes.
- Dry ingredients: Stir the flour, baking powder, baking soda, spices, and salt together in a medium-sized mixing bowl. Add the dry mixture to the large bowl with the wet ingredients.
- Finish the dough: Beat just until you can no longer see any flour. Use a spatula to scrape down the sides. Cover the bowl with plastic wrap and transfer to the fridge for at least 2 hours.
- Sugar coating: Preheat the oven to 375F and line two baking sheets with parchment paper. Take the dough out of the fridge, and roll into 1-2 tablespoon-sized balls (depending on how large you want your cookies). Roll the balls through the sugar to coat them completely.
- Bake: Place the balls on the baking sheets with a good 2 inches of space between each. Bake for 10-12 minutes, or until the surface begins to crack and the edges barely darken. Allow the cookies to cool on the pan for 5 minutes before carefully transferring to a wire rack to cool completely.
Tips for making perfect gingersnap cookies
- Don’t over-mix after you’ve added the dry ingredients. Just mix until you no longer see flour, then use a spatula to finish up any straggling bits.
- If you want ultra-soft fluffy cookies, use 2 tsp baking powder and leave out the baking soda. The baking soda will give you more of the chewy texture with those pretty cracks.
- Make sure the dough is nice and cold before you start rolling.
- Take the cookies out right when you start to see the edges brown. They will continue to cook for a couple of minutes after you take them out of the oven
- The cookies will be a little crisp around the edges straight out of the oven. They will soften as they cool and even more so the next day.
How to store gingersnap cookies
Make sure the cookies have completely cooled down to room temperature before storing. Transfer them to a sealable container or large freezer bag. They will last 1 week at room temperature.
You can also keep the cookies in your freezer for 6-8 months. They will thaw within 10-15 minutes at room temperature, or you can zap them in the microwave for a few seconds.
The raw dough can be made up to 3 days in advance, stored in the fridge.
Did you love this sweet treat? Try these!
- Cardomom Cookies
- Chewy Coconut Cookies
- Mini Mixed Berry Cheesecake Pies
- Skor Bars
- Easy 3 Ingredient Fudge
Recipe adapted from Baked by an Introvert.
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Ginger Snap Cookies
Ingredients
- 3/4 cup butter unsalted, room temperature
- 1/3 cup sugar granulated
- 1/2 cup brown sugar packed
- 1/4 cup molasses
- 1 egg
- 2 cups flour all-purpose
- 1 tsp baking powder
- 1 tsp baking soda*
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp salt or to taste
Sugar coating
- 1/2 cup sugar granulated
Instructions
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat until smooth. Add the egg and molasses, then beat until creamed and well combined, 2-3 minutes.
- Stir the flour, baking powder, baking soda, spices, and salt together in a medium-sized mixing bowl. Add the dry mixture to the large bowl with the wet ingredients.
- Beat just until you can no longer see any flour. Use a spatula to scrape down the sides. Cover the bowl with plastic wrap and transfer to the fridge for at least 2 hours.
- Preheat the oven to 375F and line two baking sheets with parchment paper. Take the dough out of the fridge, and roll into 1-2 tablespoon-sized balls (depending on how large you want your cookies). Roll the balls through the sugar to coat them completely.
- Place the balls on the baking sheets with a good 2 inches of space between each. Bake for 10-12 minutes, or until the surface begins to crack and the edges barely darken. Allow the cookies to cool on the pan for 5 minutes before carefully transferring to a wire rack to cool completely.
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